Zucchini Noodle Tuna Casserole (Recipe)

This recipe is next in a series of me trying to update tuna fish in my life. Our family loved these tuna casseroles (here and here) but being on the Whole30, I wanted a version without cheese or pasta. This recipe is my delicious solution: the zucchini noodles and veggies replace the pasta, and the cashew cream makes you not miss the cheese at all.

Please note: You must start by soaking the cashews in filtered water (covered) in the fridge for over 12 hours. This will make two cups of cashew cream, enough to double the recipe, if you wish, or you can save the balance and use it in some other way, since it is great added into all sorts of other things. (It blends much better in a two cup amount, which is why I don’t recommend only making one cup’s worth.) In the photos you can see I used two “pucks” of leftover cashew cream from making this, that we froze in muffin tins. That works really well.

Soak the cashews in filtered water, covered, in the refrigerator for over 12 hours. Then rinse and drain the cashews. Place in Vitamix or strong blender and cover (1″ above) with fresh filtered water. Blend until smooth, 2 or 3 minutes.

Preheat oven to 325ºF.

Lay zucchini noodles on a clean dish towel. Sprinkle them with salt and let them rest there to release their liquid while you prep everything else.

About Polly Castor

I work to amplify good wherever I find it. I love color, texture, beauty, great ideas, nature, metaphor, deliciousness, genuine spirituality, and exploring new territory. I encourage authenticity, nurture creativity, champion sustainability, promote peace, and hope to foster a new renaissance where we all are free to be our most fulfilled, multifaceted, and terrific selves. Read more here.